• 3 1/2 pounds small okra pods
• 3 cups water
• 3 cup vinegar
• 1/3 cup canning salt
• 2 teaspoons dill seed
• 4 cloves garlic
• 2 small hot red peppers, cut in half (if you like it real hot, increase number of peppers)

1. Carefully trim stems off okra, being careful not to cut the pod; set aside.
2. Combine water, vinegar, salt and dill seed; bring to a boil.
3. Pack okra into hot jars, leaving 1/4 inch head space.
4. Put 1 garlic clove and on-half pepper (or more) into each jar.
5. Ladle hot liquid over okra, leaving 1/4 inch headspace.
6. Remove air bubbles.
7. Adjust two piece caps.
8. Process 15 minutes in boiling water canner.

   Yield: about 4 pints.

   Note: when cutting and seeding hot peppers wear rubber gloves.